How to Make Gyro Meat - Cook Gyro Meat on BGE / Kamado Joe

Welcome to the channel, today we're making gyro meat with 50% lamb and 50% beef.

If you don't have a rotisserie, you can set up your grill for indirect heat.

Put the meat on the grill and get the internal temperature up to about 155-160 degrees Fahrenheit.

Once it reaches that temperature, pull it off the grill.

Increase the grill temperature high and either slice the meat and sear the slices or sear the outside.

I use a knockoff ash basket; I move it up onto the side so it's not directly beneath the meat.

Fill half of the ash basket with charcoal and lift it to the side to avoid drippings falling into the fire.

Light the charcoal and slide the basket up to the side to keep it out of the way.

Equipment Needed

Allergens